High-Protein Chicken Pot Pie Pasta
Ingredients
- 12 oz high -protein chickpea or lentil rotini pasta
- 1.5 lbs cooked chicken breast, shredded
- 1 cup frozen peas and carrots
- 2 cups low -sodium chicken broth
- 1 cup 2% milk
- 2 tbsp all -purpose flour
- 1/2 cup non -fat Greek yogurt
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
Instructions
- Cook pasta in boiling salted water until al dente; drain and set aside.
- Whisk 1/4 cup chicken broth with flour in a large skillet over medium heat to form a smooth slurry.
- Whisk in remaining broth and milk, simmering until thickened.
- Add peas, carrots, garlic powder, thyme, and rosemary; simmer for 4 minutes.
- Incorporate shredded chicken and cooked pasta into the sauce.
- Remove from heat and stir in Greek yogurt until creamy.
- Season with salt and pepper and serve immediately.